Is That a Banana in Your Cupcake?

After all the chocolate and beer desserts of last few posts, I thought I would lighten it up some and make something non-chocolate. You know, get back to basics like pie or cupcakes — better yet let’s just fuse the two for some banana cream pie cupcakes.

Let me say, it’s like finding nirvana between the pleats! On your way, you’ll find a vanilla cupcake stuffed with some banana cream filing and topped with some good ol’ fashion whip cream. To round it all out I rimmed the whip cream with some crumbled coconut and pecan graham cracker crust and then drizzled it with some caramel sauce — and done! Enjoy.

Banana Cream Pie Cupcakes

Preparation: Line cupcake pan with liners. Heat oven to 350 degrees F.

Vanilla Cupcakes

• 2 cups of unbleached all-purpose flour
• 1 ½ cup granulated sugar
• 1/2 t baking powder
• ¼ t baking soda
• ¼ teaspoon salt
• 1 ½ sticks unsalted butter, softened
• 3 large eggs
• 1 ½ tablespoons vanilla extract
• ¾ cup sour cream
• ½ cup milk

1. Sift flour, baking powder and baking soda; set aside. Place butter and sugar in a bowl and  beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined. Add in vanilla and beat until combined.

2. Turn off mixer. Combine sour cream and milk until smooth.  Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.

3. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Banana Cream Pie Filling

• 1 ½ bananas, plus 1/2 banana for divided use
• 1 cup milk
• 1 cup heavy cream
• ¼ cup corn starch
• ½ cup sugar, plus 2 tablespoon sugar
• 1 tablespoon vanilla
• ¼ kosher salt

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 – 7 minutes. Remove from heat and let cool slightly.

Whip Cream Frosting

2 cups of whip cream

1 tablespoon granulated sugar

1 teaspoon vanilla extract

Place whip cream, sugar and vanilla in a chilled bowl. Using a whisk or a hand mixer beat whip cream on low until it starts to bubble. Increase speed to medium high and continue to beat until cream almost doubles in size and is smooth and creamy.

Assembly

1. Using a serrated melon baller or knife, dig out a well in the middle of each cupcake and fill with banana cream filling. Frost with whip cream to preference. Rim frosting with coconut and pecan graham cracker mixture by placing crumbs in your hand and pressing it into the sides. Finish by drizzling caramel sauce on top.

And, a…hem, please get your chompers and biceps ready for next week’s post as it’s going to be a hand to mouth addiction you won’t be able to stop — just say’n!

Find more cupcake recipes in Endless Cupcakes